We finish out the first week of spring with a nod to Easter. We all have our favorite holiday candies. For my wife, that is chocolate-coated marshmallow eggs. Come to think of it, at Christmas time her favorite is chocolate-coated marshmallow Santa (I feel a marshmallow post coming up). For me Robin Eggs and Easter are synonymous. It is probably best for me that they are only available for a short time.
Today’ s Treat of the Week is a recipe that I use for Malted Milk Ball Cookies. I like to use the appearance of Robin Eggs as an excuse to make these. This is a great Easter cookie, but if you like the flavor you could certainly use Whoppers long after Easter is gone. The malted milk flavor provides a unique flavor. They are distinctive and delicious.
MALTED MILK ROBIN EGGS COOKIES
Before you start:
This recipe could be altered to use regular malted milk balls without the candy shell.
Caution: burnt chocolate tastes bad. Melting chocolate may seem daunting to some. There are usually directions for melting it in the microwave.I typically do it over a steamy pot. Use the method that works best for you.
The candy shells will melt. In some of the cookies, it makes a lovely pattern. In a few it makes the sides run, shape-shifting the cookie into an amoeba. Either run with it or eat them before anyone sees them.
Yields about 4 dozen
The ingredients:
- 1 cup softened butter
- ¾ cup granulated sugar
- ¾ cup light brown sugar, packed
- 1 teaspoon baking soda
- 2 eggs
- 1 teaspoon vanilla extract
- 2 ounces unsweetened chocolate
- 2 ¾ cups all-purpose flour
- ½ cup malted milk powder
- 1 ½ cups broken Robin Eggs candies
The method:
- Preheat oven to 375˚F.
- Place Robin Eggs in a plastic zip bag and break into smaller pieces (I used the large ones and broke them into about 4 pieces each).
- Sift flour and malted milk powder together.
- Melt the chocolate. Use the microwave if you feel confident or melt slowly in a glass or metal bowl over a pot of simmering water (make sure the water does not touch the bottom of the bowl). Allow it to cool slightly.
- Beat butter 30 – 60 seconds.
- Add the sugars and the soda. Beat just until combined.
- Beat in eggs, vanilla, and chocolate.
- Gradually add flour mixture with the mixer on the lowest speed. Mix only until incorporated.
- Mix in Robin Eggs pieces only until incorporated.
- Scoop onto parchment-lined baking sheets.
- For softer, thicker cookies place a filled tray in the refrigerator for 10-15 minutes before baking.
- Bake for 9-11 minutes or until edges are starting to firm.
- Cool on sheet for 1-2 minutes before transferring to wire cooling racks.
- Store in an airtight container.
